Three-factor approach for balancing the concentrations of phenols and volatiles in virgin olive oil from a late-ripening olive cultivar

LWT

Volumn 87, Issue , 2018, Pages 194-202

  Lukić, Igor ^a,b   Krapac, Marin ^a   Horvat, Ivana ^a   Godena, Sara ^a   Kosić, Urška ^c   Brkić Bubola, Karolina ^a  

^a INSTITUTE OF AGRICULTURE AND TOURISM   (Croatia)

^b UNIVERSITY OF ZAGREB   (Croatia)

^c POLYTECHNIC OF RIJEKA   (Croatia)

Author keywords

Duration; Istarska bjelica; Malaxation; Ripening; Temperature

Indexed keywords

OLIVE OIL; SENSORY ANALYSIS; TEMPERATURE;

DURATION; ISTARSKA BJELICA; LATE RIPENING; MALAXATION; OLEA EUROPAEA; OLIVE CULTIVARS; RIPENING; VIRGIN OLIVE OIL;

PHENOLS;

EID: 85028690657     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.08.082     Document Type: Article

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